Try as I might to find a clip for you, an internet search turned up no results. My apologies. It's horribly entertaining, and I think my description doesn't do it justice.
So this weekend, I cooked with cordials. Hiram Walker creme de menthe, to be exact. A huge bottle of it because that was the smallest size my liquor store had. Any suggestions of what to do with the rest are greatly appreciated.
I made the Grasshopper Bars from Baked Explorations: Classic American Desserts Reinvented
. The base is a thick fudge-brownie layer. It's topped with a creamy mint layer and a firm layer of chocolate ganache. I omitted the mint extract since I didn't have it, but I was glad. The bars were minty enough as is, and I think the extract would have been too much.
The bars sliced up beautiful. Baked
mentions they're equally appropriate for a child's snack after school and for a beautiful plated dessert to finish a dinner party. I found they were perfect with good friends, long conversations and wine.To view the recipe for these delicious bars and to see all the other bloggers who baked Grasshopper Bars this week, visit Baked Sunday Mornings!
Katie, Your bars look absolutely lovely! I would have loved seeing that clip...sounds so funny! I grew up in the 50's and 60's and my family never cooked with liquor. Creme de menthe is great with Champagne! Great post!
ReplyDeleteI wish we could have bought a mini-bottle of the creme de menthe, but I think I will be making these again, plus, I wouldn't minding trying the Grasshopper drink. Your bars turned out great!
ReplyDeleteLove your post! Your bars look great!
ReplyDeleteyour bars look delish, althought peas and crème de menthe line just made me shiver. urgh!
ReplyDeletetry the leftover liquor over vanilla ice cream. that was a huge treat for me when i was younger... my dad having crème de menthe over ice, me over ice cream...
Oh, chocolate-mint is my absolute favorite combination! Your bars look divine!
ReplyDeleteI am sure you love all the cordial baking while in college :) the bars look wonderful
ReplyDeleteYour brownies look great and that video sounds hilarious!
ReplyDeleteI make a grasshopper pie every 4th of July, so I'm set for many years to come with my creme de menthe. Your bars look wonderful :)
ReplyDeleteI appreciate all these great creme de menthe suggestions. I never would have guessed it went with champagne? I think I'll have to look up the recipe for that one! And I will definitely have to make more batches of these bars--yum! That will help use up the cordial three tablespoons at a time!
ReplyDeleteThey look so pretty...anything with a layered look has my attention immediately for looks alone...sounds like these passed with looks and taste!
ReplyDeleteI am dying to see that video and also wondering what else to do with the rest of my bottle of creme de menthe (my husband couldn't find a mini bottle, and would you believe that Washington, D.C. has a law that requires mini bottles to be purchased at least six at a time anyway?!). Glad you (and your friends) enjoyed these bars!
ReplyDeleteThose look sooo good! I love chocolate and mint combos and desserts in bar form :)
ReplyDeleteObviously the best plan for the entire large bottle is a whole lot of dirty girl scouts! And maybe another batch of grasshoppers :)
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